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Cabbage Soup For All Seasons |  Vegetable/Fruit Day

Makes 12 servings - each serving uses 12 oz of your daily vegetable allowance

  • 1 head green cabbage - tough leaves removed, coarsely chopped
  • 1 cup sliced carrots
  • 6 celery stalks, sliced
  • 4 garlic cloves, minced
  • 1 medium sweet onion, cut into chunks
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow squash, halved and sliced
  • 1 - 28 oz. can whole tomatoes (Muir Glen)
  • 1 - 28 oz. can diced tomatoes (Muir Glen)
  • 1 - 28 oz. can tomato puree (Muir Glen)
  • 1/2 cup minced fresh parsley
  • 1/4 cup minced fresh basil
  • 1/4 cup minced fresh chives
  • salt or cayenne, to taste
  • place all the vegetables and the tomatoes, tomato puree, and 6 cups of water in a large stockpot; bring to a boil, then cover
  • lower heat and simmer until the veggies are soft but not mushy, about 1 hour
  • add the herbs and salt or cayenne to taste
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